Sesame Seed Bar

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So I came across this today, and since I had all the ingredients I thought I’d give it a go, a whole 3.5 seconds later, these were made.

The downside is that I was looking for something to take camping with us and these need to stay in the freezer, so not a great mix. The upside, did I mention took precisely 3.5 seconds to make!

Its been a while since I’ve had a White Christmas, but that’s what they taste like to me!

TIP: long ago when I bought my slice pan, I bought 2 fill one, stack the other on top and stand in it, its a great and easy way to ensure that all your ingredients are pressed down firmly!

OK here we go!

★ 2 cups sesame seeds

★ 1 cup raisins (or other dried fruit)

★ 1/2 cup dried, shredded coconut

★ 1/2 cup flaxseed meal

★ 1/2 cup tahini (or another nut butter)

★ 1/4 cup coconut oil

★ 1/3 cup maple syrup, agave nectar, or honey

★ 1 tsp vanilla extract

★ 3/4 tsp sea salt

In a large bowl combine all the dry ingredients together.
Add remaining ingredients and stir gently to combine.
Press mixture firmly into an 8×8 or 9×9 pan, cover, and freeze one hour.
Remove from freezer and cut into bars.
Bars should be kept in the freezer and eaten well chilled.

Enjoy

 

 

Original Recipie : www.therawtarian.com/raw-sesame-seed-bar-recipe

Nuts! and how to store them

nuts and seeds

How to store your nuts

Nuts can go rancid easily the best way to store nuts is to buy them in the shell, and store them in glass in a cool dark dry place.

I admit buying them in the shell can be a bit of a PITA so I tend to buy shelled nuts, and keep them in a glass jar in the freezer, much more convenient.
Light, heat and metal speed up the oxidation process and we don’t want to eat rancid nuts, they will be providing just the opposite to the good oils we were hoping for!

Bone Broth

broth

So my philosophy is make small changes and soon enough you will look back and realise how much how much you have changed your life. Some changes are small, and you may  not even really notice them, adding a new recipe, that the whole family loves, becomes a staple, no biggie, other changes may push your boundaries a little.
My boundaries got pushed a little today, for some time I have been make chicken bone broth, but it was time to make beef bone broth. I’m a meat eater, but I guess like most,  around certain cuts of meat I can get a little squeamish, so when I  couldn’t see any bones in the window at the butchers, I asked…. the butcher held up a thigh bone from a cow, it must have been a meter long, think something Fred Flintstone would hoe into…. This shit just got real… Once I was able to contain the urge to run from the butcher screaming…. I kindly asked if it could be cut into 4 pieces and was pleasantly surprised with the $2.5 price tag, add that to the vegetable scraps and I have one frugal super food bubbling away one my kitchen bench.

Recipe

A bunch of beef bones

veggie scraps, carrots, celery tops, capsicum hearts, onion ends and skins etc

1 tablespoon apple cider vinegar

filtered water

Method

Place all ingredients in the slow cooker, cover with filtered water.

Place on low and allow to cook for 12-24 hrs. Strain and allow to cool before placing it in the fridge for up to 5 days or can be frozen.